WATERMELON LIME GRANITA
1/4 cup water
1/2 cup sugar
2 pounds peeled, seeded watermelon, cut into 1-inch chunks
1/4 cup sparkling water
3 tablespoons fresh lime juice
1/8 teaspoon salt
Place large, flat-bottomed pan in freezer while you make the base. (A 13x9-inch cake pan works well for this.)
Combine water and sugar in saucepan and bring to simmer. Stir until sugar dissolves and remove from heat.
Working in batches, puree watermelon in a food processor fitted with steel blade.
Put through a sieve into a bowl; stir in sugar syrup, sparkling water, lime juice and salt. Mix well.
Pour watermelon mixture into cold pan and put in freezer. Fluff granita with a fork every 20 minutes, bringing frozen crystals that form around edge of pan into the center. Set a timer for the 20-minute intervals so you don't forget to stir, or the granita will freeze into a solid block. (If this happens, you can pulse the granita in a food processor to break it up.) The granita is ready when all the liquid is frozen into small ice crystals, which should take about 2 hours.
Cover tightly with plastic wrap and keep for up to a week.
TO SERVE:
Place wine glasses or martini glasses in freezer for 30 minutes. Scrape the top of the granita with a fork, then spoon into the glasses. Serve at once.
Makes 6 servings
Source: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine by Martha Rose Shulman
1/4 cup water
1/2 cup sugar
2 pounds peeled, seeded watermelon, cut into 1-inch chunks
1/4 cup sparkling water
3 tablespoons fresh lime juice
1/8 teaspoon salt
Place large, flat-bottomed pan in freezer while you make the base. (A 13x9-inch cake pan works well for this.)
Combine water and sugar in saucepan and bring to simmer. Stir until sugar dissolves and remove from heat.
Working in batches, puree watermelon in a food processor fitted with steel blade.
Put through a sieve into a bowl; stir in sugar syrup, sparkling water, lime juice and salt. Mix well.
Pour watermelon mixture into cold pan and put in freezer. Fluff granita with a fork every 20 minutes, bringing frozen crystals that form around edge of pan into the center. Set a timer for the 20-minute intervals so you don't forget to stir, or the granita will freeze into a solid block. (If this happens, you can pulse the granita in a food processor to break it up.) The granita is ready when all the liquid is frozen into small ice crystals, which should take about 2 hours.
Cover tightly with plastic wrap and keep for up to a week.
TO SERVE:
Place wine glasses or martini glasses in freezer for 30 minutes. Scrape the top of the granita with a fork, then spoon into the glasses. Serve at once.
Makes 6 servings
Source: Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine by Martha Rose Shulman
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Frozen
Desserts - Frozen
- Tangerine Dream with Chocolate Sauce (ice cream maker)
- Cheesecake Ice Cream
- Watermelon Milk Sherbert
- Banana Pops
- Coffee Cooler Dessert (blender)
- Peach Ice Cream (for 1 quart ice cream maker)
- Pomegranate Gelato (ice cream maker)
- Marshmallow Fudge Pops (Knox Gelatine) (blender)
- Sweet and Tangy Fruit Sorbet
- Peanut Butter Ice Cream
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute